Pastry Cook

JOB OVERVIEW: Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop, including, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams and displays/centerpieces, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. REPORTS TO: Executive Chef, Executive Pastry Chef and Assistant Pastry Chef. SUPERVISES: N/A. WORK ENVIRONMENT: Main Kitchen, Pastry/Bake Shop, Stewarding areas. Job involves working: * under variable temperature conditions (or extreme heat or cold). * under variable noise levels. * outdoors/indoors. * around fumes and/or odor hazards. * around dust and/or mite hazards. * around chemicals. KEY RELATIONSHIPS: Internal: Pastry/ Bakery Associates, Stewarding, F&B Service, Storeroom, Catering and Engineering. External: Hotel guests/visitors, Food Vendors, Equipment Repair Company personnel, Health Department inspectors. ESSENTIAL JOB FUNCTIONS * Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. * Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. * Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. * Maintain positive guest relations at all times. * Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately. * Resolve guest complaints, ensuring guest satisfaction. * Monitor and maintain cleanliness, sanitation and organization of assigned work areas. * Maintain and strictly abide by State sanitation/Health regulations and hotel requirements. * Meet with Pastry Chef/ Pastry Supervisor/Lead Pastry Cook to review assignments, anticipated business levels, changes and other information pertinent to the job performance. * Complete opening duties: *

Set up workstation with required mise en place, tools, equipment and supplies. * Inspect the cleanliness and working condition of all tools, equipment and supplies. * Check production schedule and pars. * Establish priority items for the day. * Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any supplies that need to be requisitioned for the day's tasks. * Transport supplies from the Storeroom and stock in designated areas. * Start prep work on items needed for the day. * Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides. * Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements. * Prepare amenity orders for Room Service. * Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any shortages before the item runs out. * Assist the Baker as required to ensure optimum service to guests. * Maintain proper storage procedures as specified by Health Department and hotel requirements. * Minimize waste and maintain controls to attain forecasted food cost. * Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any excess items that can be utilized in daily specials or elsewhere. * Disinfect and sanitize cutting boards and worktables. * Transport empty, dirty pots and pans to the pot wash station. * Direct and assist Stewards in order to make clean-up a more efficient process. * Breakdown work station and complete closing duties: *

Return all food items to the proper storage areas. * Rotate all returned product. * Wrap, cover, label and date all items being put away. * Straighten up and organize all storage areas. * Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves. * Return all unused and clean utensils/equipment to the specified locations. * Ice down hot items from the steam table, to HACCP specifications. * Turn off all equipment not needed for the next shift. * Restock items that were depleted during the shift. * Review status of work and follow-up actions required with the Pastry Chef before leaving. SECONDARY JOB FUNCTIONS * Assist with inventories as scheduled. * Assist in plating up Banquets as assigned. * Follow maintenance program and cleaning schedule. * Perform duties in other areas of Kitchen as assigned. * Research new products, menu items and display pieces. * Attend designated meetings. * Work off-premise events. QUALIFICATIONS Essential: * 2 years experience as a Pastry Cook at a similar style hotel or restaurant. * Food handling certificate. * Fluency in English, both verbal and written. * Provide legible communication. * Compute basic arithmetic. * Comprehend and follow recipes. * Expand/condense recipes. * Ability to: *

perform job functions with attention to detail, speed and accuracy. * prioritize and organize. * be a clear thinker, remaining calm and resolving problems using good judgment. * follow directions thoroughly. * understand guests' service needs. * work cohesively with co-workers as part of a team. * work with minimal supervision. * maintain confidentiality of guest information and pertinent hotel data. * ascertain departmental training needs and provide such training. * transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line. * work with all products and ingredients involved. * use all senses to ensure quality standards are met. * differentiate dates. * operate, clean and maintain all equipment required in job functions. * comprehend and follow recipes. * expand and condense recipes. * produce creative and artistic products. * satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner. * maintain regular and punctual attendance. * adhere to Peabody grooming standards. * uphold and exemplify Peabody Service Excellence. Desirable: * High school diploma or equivalent vocational training certificate. * Certification of culinary training or apprenticeship. * Fluency in a second language, preferably Spanish * Sanitation certificate. * Ability to input and access information in the property management system/computers/point of sales system. * Previous guest relations training. * Previously worked with all products and ingredients involved. * Artistic talent. PHYSICAL ABILITIES Essential: * Exert physical effort in transporting up to 100 * Endure various physical movements throughout the work areas. * Reach 6 * Remain in stationary position for 2-3 hours throughout work shift.